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Method for producing tea extract

A manufacturing method and extract technology, which is applied in the field of tea extract manufacturing, can solve problems such as difficulty in obtaining aroma, and achieve the effect of less miscellaneous taste, strong taste, and comfortable taste

Active Publication Date: 2017-10-24
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are all based on any one of aroma or taste, and it is difficult to obtain a comprehensively natural, fresh, rich aroma, pleasant sweetness and strong taste, and has less miscellaneous taste and no unpleasant feeling. Refreshing flavored tea extract

Method used

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  • Method for producing tea extract
  • Method for producing tea extract
  • Method for producing tea extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] (Example of aroma recovery from green tea by gas-liquid countercurrent contact extraction, protease and tannase treatment of distillation residue)

[0059] Grind 40 kg of commercially available Ichibancha from Shizuoka using a hammer mill (mesh 1.2 mm), add 360 kg of water in which 0.24 kg of sodium ascorbate was dissolved, make a slurry, and use the gas-liquid countercurrent contact extraction method under the following conditions 16 kg of recovered incense (40% relative to green tea) was obtained (hereinafter referred to as recovered incense (a)).

[0060] Device: SCC Model 1000 (manufactured by フレーバーテック)

[0061] processing conditions

[0062] Raw material supply speed: 700L / Hr

[0063] Steam flow: 55kg / hr

[0064] Strip speed: about 4%

[0065] Tower bottom temperature: 100°C

[0066] Tower upper temperature: 100°C

[0067] Vacuum: Atmospheric pressure.

[0068] Cool 400kg of residue slurry (equivalent to 40kg of green tea) (hereinafter referred to as residue s...

Embodiment 2

[0079] (Example of replacing the enzyme of Example 1 with glucoamylase and hemicellulase)

[0080] In Example 1, 2 g of Sumizyme (glucoamylase activity 2,000 U / g; glucoamylase manufactured by Shin Nippon Chemical Industries, Ltd.) and 2 g of Sumizyme X (hemicellulase manufactured by Shin Nippon Chemical Industries, Ltd.) were used as enzymes, except Otherwise, the same operation as in Example 1 was performed to obtain 325.8 g of a Bx35° green tea extract (this invention product 2) (pH 5.3, yield 162.9% relative to green tea).

Embodiment 3

[0082] (Example of replacing the enzyme of Example 1 with glucoamylase and pectinase)

[0083] In Example 1, 2 g of Sumizyme (glucoamylase activity 2,000 U / g; glucoamylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) and 2 g of Sukraze N (pectinase manufactured by Mitsubishi Chemical Fuss Co., Ltd.) were used as enzymes. Exactly the same operation as in Example 1 was performed to obtain 328.4 g of a Bx35° green tea extract (product 3 of the present invention) (pH 5.3, yield relative to green tea: 164.2%).

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PUM

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Abstract

The present invention provides a method for producing tea extracts, which comprises (i) recovering aroma from tea raw materials by steam distillation, (ii) enzymatically treating distillation residues to obtain enzyme-treated extracts, (iii) converting the process ( The enzyme-treated extract obtained in ii) is mixed with the recovered incense obtained in step (i), and it is made of tea raw materials. It has a natural, fresh, rich aroma, pleasant sweetness, and a strong pleasant taste, and has less miscellaneous taste , Tea extract with a refreshing flavor that is not annoying.

Description

technical field [0001] The present invention relates to a method for producing tea extracts, and more specifically relates to extracts of teas having a natural, fresh, rich aroma, pleasant sweetness, strong taste, and a refreshing flavor with less miscellaneous flavors and no unpleasant feeling method of manufacture. Background technique [0002] Tea beverages such as green tea, black tea, oolong tea, and mixed tea, which are sterilized and filled in cans or plastic bottles, have won strong support from consumers because of their advocacy of health, showing that the production volume has gradually increased. In particular, there has recently been a tendency to prefer beverages that have a natural, fresh, and rich aroma, pleasant sweetness, and a pleasant strong taste, with little miscellaneous flavor and no unpleasant taste. Under such circumstances, in order to stably and mass-produce products with the desired flavor in the industry, the selection of tea raw materials used...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
CPCA23F3/426
Inventor 陈风雷岩崎亮
Owner T HASEGAWA CO LTD
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